Roasted Turkey Breast

If you don’t want to battle with an entire turkey, making a turkey breast is an easy alternative. Plus, a turkey breast is all white meat, a healthier option than higher-fat dark meat. A 6-lb bone-in breast will serve 8 people.




  • 1 bone-in turkey breast (6 lbs) skin removed
  • 3 Tbsp trans fat free margarine
  • 2 garlic cloves minced fine
  • 1 small shallot finely chopped
  • 1 Tbsp chopped fresh sage
  • 1 Tbsp chopped fresh thyme plus sprigs for garnish
  • 1 tsp salt black pepper to taste
  • 2 Tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup apple cider


  1. Preheat oven to 400°.
  2. Rinse the turkey breast and pat dry.
  3. In a small bowl, combine the margarine, garlic, shallot, sage, thyme, salt and pepper to taste and rub the mixture onto the turkey breast.
  4. Place turkey breast on a rack in a roasting pan.
  5. Roast in the middle of the oven until a meat thermometer inserted into thickest part of breast registers 165° or juices run clear when a paring knife is poked in the thickest part of breast, about 1 3/4 to 2 hours.
  6. Transfer to a cutting board and let rest.
  7. Meanwhile, pour the drippings from the roasting pan into a glass cup.
  8. With a spoon, skim off the fat. ln a small saucepan, heat the drippings over medium heat and stir in flour.
  9. Cook, stirring, for 1 minute, or until light brown.
  10. Whisk in the chicken broth and cider and season with pepper to taste.
  11. Cook, stirring frequently, until gravy thickens, 3 to 4 minutes.
  12. Serve the turkey breast with the gravy and garnished with thyme sprigs, if desired.


Nutrition Facts

  • Serving size: 4 oz turkey
  • Per Serving: Calories: 207
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 93mg
  • Sodium: 441mg
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 34g


diabetic, dinner, heart-healthy

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